salt and pepper, for seasoning (be careful about the quantity of salt as feta itself will add a degree of saltiness to the fritters)

olive oil, for shallow frying

Greek yogurt and basil pesto, to serve

Whisk the eggs in a bowl. Add the flour and milk and stir to blend. Add the beetroot, feta cheese and herbs and mix to combine. Season with salt and pepper.

In a frying pan on the Simmering Plate, heat the olive oil. add 2 tablespoons of batter into the pan and fry for 2-3 minutes or until slightly browned. Turn over and cook for another 2 minutes or until cooked through. Repeat with the rest of the batter. Remove from pan and keep warm. Alternatively you can cook fritters directly onto the Simmering Plate with Bake-O-Glide underneath.

Serve with greek yogurt that has a teaspoon of basil pesto swirled in to it.